Sprinkled with plump, juicy blueberries from Oregon these corn-flavored pancakes virtually melt in your mouth. You'll adore Arizona Griddle Cakes if you like your pancakes light, thin, crispy around the edges, with a slight texture from white cornmeal.

This recipe was demonstrated to Jim Cunkle by one of his Mormon friends from Springerville, Arizona. If you've never heard of Springerville, look at an Arizona map and you'll find it halfway up the State close to the eastern border. Good people live there. It's home to Casa Malpais Archaeological Park. From there it's a 1-1/2 hour drive to the Petrified Forest and the Pueblo of Zuni and Fort Apache; 2 hours to the Ganado Trading Post on the Navajo Reservation; and 4 hours to the Hopi Mesas. Lots of prehistory in a radius of 150 miles.

Product Basics:

• Ovo-lacto vegetarian (adaptable to vegan lifestyle by product substitution).
• All natural, preservative-free.
• No flavor enhancers. Nothing added, nothing taken away.
• Package contains pancake mix & blueberries.
• Generously serves 4.
• Easy instructions & serving suggestions included on label.
• Requires addition of: 1.5 cups buttermilk, 3-4 tablespoons butter or margarine & 2 eggs.
• Preparation time: 10 minutes.
• Cooking time: approximately 10 minutes.
• Ingredients: yellow cornmeal, white cornmeal, white flour, turbinado sugar, salt, baking soda, baking powder & blueberries.
• 10 oz./283 gm.